Pre heat oven 180°c
Place all ingredients above in a stand mix. Beat on high for 5 minutes until everything incorporated.
Grease well a 20 x 30cm rectangular cake tin. Pour batter, give few taps on the bench. Bake for 30 minutes or until done.
Alternately spoon into 24 muffin tins.
Transfer to a wire rack cool completly.
Cut in squares
2 ½cups water
2 ½ cups icing sugar
4 tablespoon cocoa powder
2 tablespoon butter
Combine everything together. Bring to boil over medium heat. Lower heat simmer until slightly thick and syrup become sticky. Cool slightly. Dip each square in syrup, roll in coconut and decorate.